Sudak - ib hom ntawm cov ntses predatory los ntawm Okunev tsev neeg, nyob rau hauv feem ntau nyob rau hauv dej ntshiab khiav, ntau subspecies paub. Sudak - yog ib qhov txiaj ntsim zoo tshaj plaws luam dej qab ntsev, yog qhov khoom ntawm kev sib tw ua si thiab nuv ntses. Cov tshuaj tsw qab thiab dawb, nqaij dawb ntawm cov pike perch yog cov zaub mov thiab cov khoom noj khoom haus, muaj ntau cov vitamins thiab cov ntxhiab mineral compounds (phosphorus, potassium, iodine, manganese, molybdenum, etc.), ntau npaum li cov protein, tsawg npaum li muaj roj, cov amino acids uas tseem ceeb (tsis yog tsim los ntawm tib neeg lub cev , tab sis tsim nyog rau nws).
Los ntawm pike perch, koj muaj peev xwm ua noj qab zib lauj kaub tais diav ntau txoj hau kev. Ntawm no yog cov recipes ntawm pike-perch ci nyob rau hauv qhov cub.
Thaum xaiv pike perch, xaiv ib qho ntses zoo nkauj tshiab nrog rau ob lub qhov muag zoo nkauj, ci ntses, tsis muaj hnoos qeev thiab ib qho ntxhiab tsw ntxhiab tsw txawv (nco cov xim ntawm lub paj - nws yuav tsum liab thiab liab tones, tsis txho-xim av).
Daim ntawv qhia rau pike-perch ci nyob rau hauv qhov cub nkaus
Cov khoom xyaw:
- Fresh pike perch - 1-2 ntses, nyiam hnyav ntawm 300 mus rau 800 g;
- tshiab tshuaj ntsuab (zaub txhwb qaib, basil, coriander);
- qhuav txuj lom (dub kua txob hauv av, grated nutmeg);
- ntsev;
- txiv qaub.
Npaj
Peb tshem cov ntses los ntawm cov teev, tshem tawm cov gills thiab cov entrails, yaug kom huv nrog dej txias. Muab ntsev thiab qhuav txuj lom, txhuam cov dej no hauv sab hauv cov ntses (tsis txhob sib zog). Nyob rau hauv lub plab mog ntawm ntses nteg ob peb lobules ntawm txiv qaub thiab twigs ntawm zaub. Peb qhwv pike-perch nyob rau hauv ntawv ci, koj muaj peev xwm xuas nrog horseradish nplooj.
Pes tsawg feeb kom ci pike-perch hauv qhov cub? Peb ci pike perch nyob rau hauv ib tug preheated qhov cub rau 25-30 feeb ntawm ib tug kub ntawm txog 200 degrees Celsius.
Xwb, nws yog ib qho ua tau kom ci nyob rau hauv tib txoj kev ib tug npaj pike-perch nyob rau hauv ib qhib rau hauv daim ntawv refractory.
Ua ntej pab, sprinkle cov ntses nrog txiv qaub kua txiv. Yuav kom pike perch, nws yog qhov zoo los pab lub teeb qej sauce thiab lub teeb lub rooj dawb los yog rosé caw (koj muaj peev xwm txawm muaj ib tug sparkling los yog pearl caw). Raws li ib sab phaj feem ntau haum rau mov los yog boiled qos yaj ywm , nws kuj yog zoo los ua hauj lwm tshiab los yog pickled zaub (tsis nco qab txog greenery).
Pike perch ci nyob rau hauv qhov cub
Cov khoom xyaw:
- pikeperch (kuj loj);
- qaub;
- dos, horseradish, lettuce los yog cabbage nplooj;
- zaub (zaub txhwb qaib, zaub basil, coriander);
- dub kua txob hmoov.
Npaj
Peb ntxuav cov ntses ntawm nplai, tshem tawm cov gills thiab cov entrails. Peb txiav lub fillet nrog daim tawv nqaij ntawm ob sab, tus so (lub taub hau, Tail, fins, Ridge) yuav mus rau ntses broth. Txiav lub fillet rau hauv feem loj. Peb nteg cov nplooj ntawm horseradish, lettuce los yog cabbage nyob rau hauv qab ntawm hluav taws-resistant daim ntawv, faib dos ib ncig, twigs ntawm zaub. On to top, nteg lub pieces ntawm pike-perch fillet skinned down. Ib me ntsis sprinkled nrog dub kua txob.
Peb muab cov pike perch hauv qhov cub tso rau hauv qhov cub kom txog 20 feeb ntawm qhov kub ntawm 200 degrees Celsius.
Ua raws nraim tib txoj kev, koj tuaj yeem npaj cov pikeperch steaks ci nyob rau hauv qhov cub. Qhov siab tshaj plaws steak yog txog 1.5 cm, lub sij hawm ci yog txog 25 feeb. Txij thaum steaks nrog ib caj thiab pob txha - lawv ci rau me ntsis ntev tshaj li qhov ntawm daim.